RecipeCastle

The Summer Quinoa Salad I Make Almost Every Week

The Summer Quinoa Salad I Make Almost Every Week
Prep
15 min
Cook
15 min
Total
30 min
Serves
6
Calories
380 kcal
Carbs
40.00 g

Ingredients

  • 3/4 cupuncooked quinoa (rinsed)
  • 2-3 piecesnectarines (diced)
  • 1/2 cupcucumber (diced)
  • 1 15 oz canchickpeas (drained and rinsed)
  • 1 cupcherry tomatoes (halved)
  • 1 cupcorn kernels (can be frozen or shaved off the cob)
  • 1 cupmixed herbs (basil, mint, parsley, chives, cilantro, finely chopped)
  • 1/2 cupsliced or slivered almonds (toasted)
  • 1/3 cupolive oil
  • 2 tbsplemon juice
  • 1 tbsplemon juice
  • 1 tbspmaple syrup
  • 2 tspDijon mustard
  • 1 clovegarlic (grated)
  • —salt and pepper

Instructions

  1. 1

    Cook Quinoa: In a medium pot, add quinoa and 1 ¼ cups water. Season with salt and bring to a boil. Reduce to medium-low, cover, and cook for 14-15 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork and let cool.

  2. 2

    Make Dressing: In a large bowl, combine olive oil, lemon juice, vinegar, maple syrup, Dijon mustard, and grated garlic. Season with salt and pepper and whisk to combine.

  3. 3

    Prep Veggies: While quinoa is cooking, chop nectarines, cucumber, and fresh herbs.

  4. 4

    Assemble Salad: Add chopped nectarines, cucumber, chickpeas, tomatoes, corn, and herbs to the dressing. Stir to combine. Then add the cooled quinoa and season with salt and pepper before tossing to mix.

  5. 5

    Serve: Serve the salad in a bowl or divide among individual bowls and top with toasted almonds.